Fresh Tomato Cilantro Soup
|Fresh tomatoes||2 Pound|
|Olive oil||1 Tablespoon|
|Onions||4 Ounce, chopped (2 Medium)|
|Carrot||2 Ounce, peeled and coarsely shredded / chopped (1 Medium Size)|
|Garlic clove||1 Large, minced / crushed through a press|
|Chicken stock/Canned broth||1 Quart|
|Long grain white rice||1⁄3 Cup (5.33 tbs)|
|Dried basil||1⁄4 Teaspoon, crumbled|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Finely chopped cilantro||3 Tablespoon (Fresh Coriander)|
1. Peel the tomatoes either by skewering one at a time onto a long fork and turning slowly over a gas flame until blistered all over or by dropping into boiling water for 10 seconds and then dipping into cold water. In either case, the skin can then be pulled or rubbed off. Halve the tomatoes crosswise and then gently squeeze out the seeds. Cut out and discard the stem end and chop the tomatoes; you will have 2 1/2 to 3 cups chopped.
2. Spoon the oil into a nonreactive medium saucepan or soup pot. Over moderate heat, add the onions and carrot and saute until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes, chicken stock, rice, bay leaf, basil, thyme and salt. Bring to a boil, stirring frequently, over moderate heat. Reduce the heat, partially cover, and simmer, stirring once in awhile, until the rice is very tender, about 30 minutes. Remove from the heat; discard the bay leaf. Set aside to cool slightly. Puree the soup in a food processor or blender. Add the pepper, sugar and cilantro. Serve hot.